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Lingonberry pie, Prescriptions, Any category, Any kitchen, Pastries and desserts, Pies, Finnish cuisine

Ingredients portion 4

Sour cream 220 g

Sugar 140 g

Chicken egg 1 piece

Wheat flour 1 cup

Butter 50 g

Cottage cheese 200g

Manna grits 1 tablespoon

Freshly frozen cranberries 0.7 cups

Baking powder 1 tablespoon

Vanilla sugar on the tip of a knife

Cooking instructions 1 hour and 15 minutes

1 Grease a 26 cm large baking mould with butter and dust with flour. Beat the eggs (2) with a mixer to a fluffy froth, then add the sugar (100 g) and vanilla sugar and beat again.

2 Now add the soured cream and melted butter to the batter and beat again with the mixer bowl. Mix the baking powder with the flour, sift and add to the batter, then stir gently with a spoon. Spoon the dough into the baking tin.

3 For the filling, purée the curd with the blender. Add the eggs (1) and sugar (40 g), vanilla sugar or vanillin to the curd and beat again. Add the semolina to the filling and mix everything together.

4 Pour the filling carefully into the middle of the tin. Sprinkle the lingonberries on top and place in the oven. Bake the cake at 200 degrees for about 40-50 minutes. Now turn off the oven and let it cool down completely.

Wheat buns

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .